Preparation

Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.

Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).

Cook quinoa in a 4- to 5-quart pot ofboiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.

Set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.

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Reviews

Great overall dish. I doubled the dressing and thought it was the perfect amount. We were fighting for leftovers the next day. I served this as a side, but I would have been happy with this as the main dish.
(Note: I cooked the quinoa according to the instructions on the package, which was ten times simpler than the method described in this recipe.)

I actually made this with couscous. Added mushroom and thinly sliced carrots. Didn't have red bell pepper¿no big loss of flavor. NO butter, but olive oil. To die for! Flavors are wonderful. As we know, jalepenos can be mild or strong. Tonight¿just perfect.

Interesting to read all the comments, which I did after I prepped this. I made this to the letter with only one exception, roasted slivered almonds instead of peanuts (don't like peanuts!) I thought it was quite tasty and could be even better next time. It is very similar to a curried chicken salad with mango that I make often; I will borrow a couple of points from that and apply them to this recipe in the future.
I tend to agree it wasn't quite enough heat for my tastes, and it also was a bit dry, even at first finish. I personally thought 1/3 cup of fresh mint was excessive when I made it and I found I was right; I thought the mint overpowered some of the other flavors and kept them from shining as well as they should. I thought 3/4 teaspoon was too much salt as well, since the quinoa was well salted in the cooking. I'd also probably add MORE curry powder, at least a teaspoon. I'm quite the curry affectionado and have at least 5 different kinds in my spice cabinets. I tend to mix them, but this instance I stuck with the sweet curry alone. Nexttime I'll add some hot, and maybe a bit of garam masala as well. A teaspoon of honey wouldn't hurt the dressing either.
I expect I'll enjoy the leftovers a bit better tomorrow, since curries tend to develop their flavor more after sitting a bit. Will certainly make this again, since I love quinoa, but will adapt for my own preferences. Enjoy :)

I have made this recipe for my vegetarian friends and family members. It is always well received and no one feels bad taking a little extra since it¿s healthy. I have never fluffed the quinoa but everything turned out fantastic none the less. I highly recommend this recipe, especially to those of you that are fans of the Indian cuisine.

I made the quinoa as written except that I
used lemon instead of lime and basil
instead of mint. Everyone loved it. This
is one of those gems that is healthy,
delicious, and forgiving of ingredient
substitutions.

Despite the fact
that I was missing
quite a few
ingredients, this
turned out
fantastic. The
market near me
didn't have yogurt
(it's just a corner
store), so I used
sour cream and a
little milk. I also
didn't have mango or
mint - so I suspect
that my version was
substantially
different than the
recipe, but everyone
still gobbled it up.
I doubled the yogurt
dressing after
reading other
reviews and added
extra lime juice. I
also subbed ginger
powder, though I
think fresh ginger
would add a lot to
this. I just made a
bunch of quinoa and
mixed it with the
dressing to taste. I
don't understand
reviewers who found
this bland; I always
taste test
throughout my
cooking and before
adding a little more
lime and a little
more dressing to my
quinoa, it was a tad
forgettable. This,
however, was easily
remedied by the
extra lime and
dressing. I grilled
chicken, pulled it
apart, and rubbed it
with some more curry
powder (Frontier
brand organic, I
bought a pound! on
Amazon for under $20
and I would
recommend it) and
some more lime
juice. This
yogurt-curry sauce
is very versatile
and I think it would
be delicious tossed
with veggies as
well. I
did add a pepper
(green, not red, was
what I had on hand)
and found that,
while it didn't take
away from the dish,
it didn't really add
anything.
I (as I always do)
toasted the quinoa
before cooking it:
put some coconut oil
in a pot and toss in
the rinsed quinoa
over medium heat,
stir occasionally
until it starts to
toast and brown. I
then followed the
two step
instructions in this
recipe and was very
impressed by how the
quinoa came out.
My roommates
devoured this and
now I'm hiding
leftovers (that I made in secret)!

I wasn't sure what to expect from this recipe since I've never eaten quinoa salad with curried yogurt. The flavors came together well though the mint and mango make the dish pop. It was also really easy to make. My boyfriend and I were able prep everything as the quinoa cooked. I substituted the jalapeno for sambal olek and it worked very well. I also used pan roasted almonds instead of peanuts. I really enjoyed this dish for dinner; it has enough protein from the quinoa and nuts.

This is a really terrific recipe that leaves a lot of room for substitutions for things you have on hand-brown rice for quinoa, cashews or almonds instead of peanuts. Many people said they didn't put mint in the dish, but it really makes the dish refreshing, so definitely go for it if you can. I tried the recipe exactly, just made sure to pre taste the jalapeño I had to make sure it wasn't too spicy because I'm a wimp. The next day I added some cilantro and a dash of rice vinegar and I felt that added the additional pop to make this a regular in my rotation. HIGHLY recommend serving with grilled chicken and would also pair nicely with any fish you prefer. I have to say I was sad when I finished off the leftovers and will jump at the chance to make it for a summer BBQ with friends.

Although it is a little labor intensive, but is an excellent dish and a boyfriend fav that is definitely worth the effort. The only change I make is to add shrimp, which makes this a hardy meal. I also double to recipe to ensure that there are enough left overs for a second meal.

Completely delicious! I changed the recipe based on what we had--I used roasted almonds instead of peanuts, cilantro instead of mint, and I added scallions. I left out the ginger and bell pepper. I used black quinoa, which tends to be more crunchy than the regular kind. I thought this recipe would make enough for dinner tonight plus a lunch or two but we ate it all up tonight! Even my 2 year old liked it. I know I made a bunch of changes but I think it would be good either way--the dressing is fantastic!

Just a quick note to "A Cook from New York". Um in calling the cook who wrote this recipe stupid, you should take note that the recipe doesn't tell you to cover the POT with a towel, it tells you to cover the Quinoa, then cover that, with a lid. The recipe is great, reading skills are essentiasl too.

This was delicious. I made as suggested except I did not steam the quinoa, we like it a little more firm. I forgot the lime juice which I think will add to the flavor next time I make it. Also our grocery store was out of mint but it was good without it.

I agree, the sauce could be increased, perhaps another 1/2x. I only used 1/2 jalapeno, and there was plenty of heat, also added another bell pepper
I used yellow oriental curry and liked the outcome.
Note on quinoa in a rice cooker: Soak overnight, rinse and drain. Fill the rice cooker with 3x the amount of water for white rice. (1cup dry quinoa, fill to 3cup line with water)

Great dish, makes a
refreshing summer
meal. I added some
lime zest to the
dish, but I think it
could stand some
more lime
juice/zest. I also
had to substitute
cilantro which is
what I had on hand.
Will definitely try
mint next time. I
also made the quinoa
in my rice cooker
instead of steaming,
and it still tasted
yummy to me and the
family.

This is my go to side dish to anything grilled. I use what I have on hand, sometimes mangoes, some times avocados. Hot sauce or jalepenos. Top notch excellent. And because quinoa cooks so fast, it's done in a flash!

Lovely although I
would double the
dressing - after it
sits a while, it
absorbs much of it
and tastes a bit
dry. The dressing
itself is quite
excellent and so
versatile - I plan
to use it for
curried chicken
salad and other
salads too. The
steaming was a great
idea (have made
quinoa many times
but never thought
about doing this -
it really gives it a
much nicer texture
and look)!

Made this exactly as
written except I
left out the
jalapeno. It was a
hit - very nice
blend of flavors and
textures. I won't be
changing a thing
next time I make it,
and I will be making
it regularly from
now on. I am
worried about
finding mangos in
the off season,
though. Wondering
what I could
substitute.

This is a wonderful quinoa recipe--a new family
favorite. I did not steam the quinoa, but
drained it over a bowl and then covered the
sieve to get the steaming with one less step! I
am allergic to bell peppers, so substituted a
couple of baby cucumbers for added crunch. I
also cubed up a ripe avocado I had on hand.
The leftovers kept for a delicious lunch the next
day (I covered the surface of the salad with
plastic wrap to prevent browning of the
avocados.)

Without a doubt, this is THE WORST recipe on this site.
I don't know what made me think that putting a towel anywhere near an open flame would be a good idea. I don't know what compelled this chef to even recommend this to people
I nearly burnt down my house trying to make this. I'm sure the dish will taste great, but even so, this gets one fork for stupidity.